I love making this soup and the many different ways that you can adjust the original recipe to make it your own. I decided to make this soup when I was able to get a great steal on some vegetables at the farmer’s market. Try changing up your basic recipe too!
Ingredients:
2 lbs tomatoes, halved
3 carrots, halved
6 garlic cloves
1 onion, halved
1/2 cup olive oil
salt (divided)
2 tablespoons tomato paste
4 cups chicken or vegetable stock
2 bay leaves
1-3 sprigs of the herb of your choice (optional): Rosemary, Dill, Basil (note: I had to use the squeeze kind since I wasn’t going to the store and it’s the wintertime. lol)
1 cup half-and-half (or heavy cream)
salt and pepper to taste
Croutons or warm bread or grilled cheese
Directions: :
Heat 2 tbsp oil in a large stock pot over medium high heat. Add tomato paste for about 2 minutes, 2 bay leaves, then vegetable mixture and chicken or veggie stock. Bring to a boil and then simmer for about 15-20 minutes.
Add herb of choice. Remove Bay Leaves.
Add cup of half-and-half and warm through. Adjust seasoning to taste. Serve warm.
Roast 'n Relish 